Port Caramel Sauce

20 minutes. Yields 1 1/3 cups. Courtesy of Food.com

Ingredients

  • 1/2 cup plus 2 tbsp. granulated sugar

  • 1/2 cup light brown sugar

  • 1/3 cup plus 1 tbsp. Fairbanks Port

  • 1 cup heavy cream

  • 1 tbsp. pure vanilla extract

 
 

Directions

  1. In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber caramel forms, about 3 minutes.

  2. Remove from the heat. Add the light brown sugar and stir until smooth.

  3. Return the caramel to the heat and carefully add the port; the caramel will harden slightly. Cook, stirring, until the sugar dissolves.

  4. Add the cream and cook, stirring occasionally, until thickened, about 6 minutes.

  5. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher and serve warm.